Vanilla Cheesecake Pie

I’ve been teased about making every dessert into some kind of cheesecake. I really don’t see how that’s a problem. The flavor combinations with cheesecake are limitless. There aren’t many things that taste better. Cheesecake can, however, be a bit fussy and time consuming to make. That’s where this vanilla cheesecake pie comes in. Simple ingredients. No water bath. A half hour bake time. And pure, creamy cheesecake bliss.

This cheesecake is baked in a pie pan instead of the usual springform pan. The pie pan allows me to make a smaller cheesecake that cooks and cools faster. It’s a great option when you don’t have a huge crowd. And I find it easier to cut and serve than a tall cheesecake.

There are three parts that make up this cheesecake, and each is very simple with a short ingredient list. First, there’s a buttery graham cracker crust. Next, the creamy and rich vanilla cheesecake filling. And on top, is a smooth and cool sweetened sour cream layer.

I used my homemade vanilla extract, so you’ll see vanilla beans throughout, but you can use any good quality vanilla extract.

Vanilla cheesecake pie is really a blank canvas. Eat it as is and you will be extremely happy. You can also dress it up with fruit, whipped cream, or one of my favorites, homemade caramel sauce. And if you’re looking for a completely decadent combo, try topping your cheesecake with homemade chocolate ganache. Really, if you’re ever in need of cheesecake ideas, because apparently I’m full of them, just ask! 😉